Raw Strawberry Coconut Cheesecake

Happy New Year! For my first post of the year I was thinking about strawberry cheesecake...so I put a few things together and it turned out so smooth and delicious. My husband, who is not even a cheesecake fan said it was fantastic and of the course the kids wanted seconds. May your mouth water until you can taste this yourself! :)

For the Crust
1/3 C Almonds
1/3 C Walnuts
1/3 C Pecans
9 Medjool dates, pitted
Dash of Sea Salt
 Add all to the blender and set on speed 1 until it is well mixed and starts to clump together and the oils are releasing. One cycle, about 50 sec. usually does it, you may have to push down the sides once or twice.
Scoop out mixture and press into a glass pie dish. Set in freezer until ready to use.

For the Filling
1 C Cashews, soaked
1 C Unsweetened Shredded Coconut
5 Medjool Dates, pitted
I put the 1st three ingredients in the same bowl covered with 1 1/2 C Warm water, for about 20 minutes
Drain and transfer to the Blender
Add
1/8 tsp Sea Salt
1/2 C Softened Coconut Oil
3/4 Agave
1/4 C Fresh Lemon Juice
5 Large Strawberries, stems off
 Blend until thick and creamy. It may be a bit grainy so keep blending. I did about 2-3 minutes on a medium speed, stopping to check the creaminess.

Take out pie crust and pour filling evenly into the crust. Put the pie back into the freezer for about 6 hours or until firm. Take out about 10 min. prior to serving and top it with fresh sliced strawberries.
Eat with pleasure.

 Have a slice!